KUALA LUMPUR, May 24 — When I was younger, I could never quite stand the stench coming from the kitchen whenever our maid cooked cincaluk. I would run to the safety of my room and try in vain to shut out the terrible smell determinedly snaking its way into every nook and corner of my home.
Fast forward ten years later, and I am at the mercy of this stinky condiment. I guess years of its presence on my dining table in Australia managed to somehow “Malaysia-nise” me.
I still can’t stand the smell much, but then without its signature smell its taste is somehow… bland.
Cincaluk is popular in Malaysia, especially in the Peranakan states of Malacca and Penang. It is actually fermented shrimps or krill.
The fresh udang geragau as the locals call it is usually added with salt and cold cooked rice in equal propertions. Once they’ve been thoroughly mixed, they are sealed in a jar and allowed to ferment for about three days.
Some manufacturers believe that increasing the proportion of the rice results in an enhanced taste of the final product. Due to their high salt content, it is advisable to add minimum or no salt to the dish being prepared with cincaluk.
Another option would be to give them a good wash to rinse away the saltiness. It is best used in moderation so that it succeeds in giving the dish an extra “oomph” instead of resulting in a salty, inedible dish.
I admit that this light pink mixture may seem quite unappetising to those who are unaware of its delightfully distinct taste, especially due to the presence of tiny black spots scattered around the mass.
These black spots are actually the eyes of the shrimps. However, once you get past that, I assure you, you’re in for an experience of a lifetime.
Some people prefer mixing this paste with some sliced shallots, bird’s eye chillies and squirts of lime juice to give it the extra kick.
Serve it with hot white rice and you get a tummy-fulfilling meal. In this recipe however, the cincaluk is added to pork, resulting in a wonderful combination of saltiness which superbly complements the pork.
Be warned though, it’s not for the faint hearted.
Cincaluk pork
Serves 2
Cooking time: 10 minutes
Food safety note: Safe for all to eat
Recipe:
500g pork belly, thinly sliced
3 shallots, thinly sliced
2 tablespoon cincaluk
1 tablespoon thick black soy sauce
1 teaspoon sugar
1 teaspoon lemon juice
1 teaspoon belacan
3 small birds’ eye chillies, sliced thinly
2 tablespoon vegetable oil
Method:
1. Heat oil in a medium size pan.
2. Add shallots and fry over high heat for about 30 seconds.
3. Add pork slices and continue frying for another 30 seconds.
4. Add cincaluk, thick black soy sauce, sugar, belachan and lemon juice to the pan.
5. Fry over high heat for about 3-5 minutes.
6. Add birds’ eye chillies just before you turn the heat off.
7. Serve immediately with warm rice.
For more recipes, go to www.chopstickdiner.com.
